New This Month

Black-Bean and Brown-Rice Cakes


These flavorful vegetarian cakes are easy to prep. Serve with a green salad and chips and salsa for a complete meal.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2010


  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 large scallions, coarsely chopped
  • 1 jalapeno, seeded and chopped
  • 1/4 teaspoon ground cumin
  • 3/4 cup cooked brown rice
  • Coarse salt and ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup plain low-fat yogurt
  • 1 tablespoon finely chopped fresh cilantro, plus leaves for serving
  • 1 tablespoon fresh lime juice


  1. Preheat oven to 450 degrees. In a food processor, pulse half the beans with scallions, jalapeno, and cumin until a chunky paste forms. In a large bowl, combine bean puree with rice and remaining beans; season with salt and pepper. Divide mixture into eight 3-inch-wide patties. (To freeze, wrap individually in plastic and freeze up to 2 weeks; thaw before cooking.)

  2. Brush a rimmed baking sheet with oil; place in oven to heat, 5 minutes. Carefully place patties on hot sheet; bake until bottoms are golden brown, 10 to 12 minutes, rotating sheet halfway through. Let rest on sheet 5 minutes before removing.

  3. Meanwhile, in a small bowl, combine yogurt, cilantro, and lime juice; season with salt and pepper. Serve patties topped with yogurt sauce and cilantro leaves.

Cook's Notes

This recipe makes enough to serve four as a main course. The patties can also be served as appetizers or vegetarian burgers for eight.

Reviews Add a comment

  • arm00leg5279368
    19 JUL, 2017
    Not good at all, no flavor, so bland. Plus they fell apart in the pan. Simple to make but needs sooo much tweaking. Won't make again, will come up something better on my own.
  • MS12086533
    8 MAY, 2013
    I really liked this recipe, and even better, so did my two and four year old kids. I added about half a roasted beet to the purée and also about a 1/4 cup of gluten free bread crumbs, and used roasted red pepper because I didn't have jalapeño. Will definitely make this again.
  • shibble
    7 MAR, 2013
    Super tasty! ...but mine kinda fell apart. I think I will add an egg next time to keep them together better.
  • acbqueen4
    18 JAN, 2012
    What is the nutritional information for this recipe?
  • Since1982
    15 JAN, 2012
    I, too, was worried about the heat a jalapeno might add to the burgers but one seeded, de-ribbed jalapeno added only the barest hint of spice (I wouldn't even call it heat and I'm a tenderfoot). The burgers and sauce were delicious. Next time, for easier eating since the bean and rice burgers are just a touch more tender than beef, I plan to shred the lettuce, dice the tomato and mash the avocado I put on top. The addition of a nice thin slice of crisp onion would also be nice.
  • lovemynewkitchen
    12 JUL, 2010
    delicious and easy. loved it. i used poblano peppers instead of jalapenos because I dont like really spicy and subbed quinoa for brown rice to up the protein.Came out perfect